In our cups today, Wang Yanxin’s innovation Spring 2014 Yu Lu Yan Cha black tea! This revolutionary new tea (this is only the third time it’s ever been produced) takes fresh Spring leaves from Henan province and finishes them as a black tea in Laoshan Village, according to traditional (Yunnan) methods.
Packing up tins and bags of this Spring black tea, the whole tea house smells like baked cookies or malty chocolate chip brownies - we couldn’t resist brewing up a gaiwan of our very own.
Fresh young Xinyang Maojian leaves are traditionally oxidized over three days and roasted by Wang Yanxin herself in Laoshan Village as a black tea. The Spring harvest of this ingenious tea finds the perfect balance of chocolate notes, honey, and silky smooth texture. Closest to a fine Jin Jun Mei in profile, this collaborative tea continues to prove that the world of tea is still young with room for innovation everywhere.
The name Yu Lu Yan Cha Black comes from the ancient names of Henan and Shandong province. Yu is Henan, and Lu is Shandong. To commemorate this landmark cooperative tea producing effort, Yu Lu is added to the tea name. Yan is the first part of Wang Yanxin’s name, honoring her innovation in creating this new tea.
This tea met with such great success last season, Wang Yanxin was able to partner with her friends in Henan for a much larger Spring edition. We are pleased to offer the entire 100 pound Spring harvest from Wang Yanxin, and pleased to finance the experiment through buying up the results.
Flavor Notes: sweet potato, cream, honey, malt, citrus, cocoa